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Lima Beans, Neufchâtel Style

2 cups green Lima beans or I I/4 cup butter

¼ cup butter cup dried Lima beans, soaked

1½ cups milk in water overnight

2 egg-yolks

1 teaspoon salt

Cook beans in boiling salted water until almost tender. Drain, remove skins and return to saucepan. Add fat, salt, and milk, and finish cooking. Just before serving, add slightly beaten eggyolks diluted with a little milk.